Remember, everyone with Crohn's is different, and what works for one person may not work for another. It's important to listen to your body and consult with a healthcare professional before making any dietary changes.

Low FODMAP Quinoa Stuffed peppers

Low FODMAP Quinoa Stuffed peppers

Low FODMAP Quinoa Stuffed peppers

Savour these delicious Low FODMAP Quinoa Stuffed peppers, packed with nutrients and gentle on the stomach.
Prep Time15 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Gluten Free
Keyword: Fakeaway, gluten-free, low-FODMAP
Servings: 4 people
Calories: 230kcal


  • Oven
  • Baking dish
  • Saucepan


  • 4 peppers red, yellow, or orange
  • 150 g quinoa
  • 300 ml low FODMAP vegetable broth
  • 1 tbsp garlic-infused oil
  • 100 g courgette diced
  • 100 g carrots diced
  • 100 g spinach chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish


  • Preheat the oven to 200°C (180°C fan). Cut the tops off the peppers and remove seeds and membranes.
  • Rinse quinoa thoroughly and cook in vegetable broth according to package instructions.
  • In a saucepan, heat garlic-infused oil and sauté zucchini and carrots until softened.
  • Add spinach, cumin, paprika, salt, and pepper to the saucepan. Cook until spinach wilts.
  • Mix the cooked quinoa with the sautéed vegetables.
  • Stuff the peppers with the quinoa mixture and place them in a baking dish.
  • Bake for 25-30 minutes until the peppers are tender.
  • Garnish with fresh parsley before serving.


Feel free to add other low FODMAP vegetables or protein sources to the stuffing.
Adjust seasoning according to personal taste.

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